This side dish is the perfect addition to your next picnic – a no mayo potato salad with bacon and roasted potatoes! And the best part? There’s bacon!!! Bacon makes everything better, don’t ya think?
THE BEST NO MAYO POTATO SALAD YOUR PICNIC GUESTS ARE GOING TO LOVE!This recipe for no mayo roasted potato salad is NOT your traditional potato salad recipe. It’s not filled with goopy mayo or mushy potatoes, and it’s definitely not filled full of ingredients that need to be refrigerated, like the mayo or eggs. Now, I love that traditional potato salad, especially my mom’s recipe. However, it has never quite made sense as a summer side dish. Everyone is outside enjoying the sunshine and the heat, and people put out a side dish recipe that needs to be kept really cold. WHAT?! Well not with this no mayo and no egg potato salad. You don’t have to worry about it spoiling quickly because it’s too hot outside. You can just enjoy your BBQ picnic! Plus, have I mentioned the bacon? Bacon is usually an instant crowd pleaser! It makes everything better, especially when paired with the roasted potatoes and bbq rub.Bacon-y goodness aside, this potato salad is bursting with flavor with a potato salad dressing made from spicy mustard, bbq rub, red wine vinegar, olive oil, and honey!
HOW TO MAKE POTATO SALAD WITHOUT MAYO OR EGGSPrepare for making this no mayo potato salad by preheating your oven to 350 degrees F and lining your baking pan with aluminum foil coated with cooking spray.
Cook your bacon pieces until crispy. Let them cool and then chop.Toss your chopped potatoes in either the bacon fat or some olive oil, sprinkle with 1/2 the bbq rub, and put onto your pan in a single layer. Bake your potatoes for 30-45 minutes. You want the potatoes to be golden brown and a little crispy on the edges. While you roast your potatoes in the oven, make your potato salad dressing by whisking together the rest of the bbq rub, vinegar, olive oil, mustard and honey together. When the potatoes are done, put them into a large mixing bowl and add the chopped green onions, celery, and bacon. Toss in the potato salad dressing and stir until well combined. Refrigerate to cool your potato salad and allow to fully set with the flavor. Enjoy!
TIPS FOR MAKING THIS NO MAYO ROASTED POTATO SALADIf you aren’t opposed to using bacon fat in the recipe, I recommend cooking your bacon in a pan and using the bacon fat to toss the potatoes in before adding 1/2 the bbq run and roasting the potatoes in the oven. However, olive oil works as a substitution for bacon fat if you want. You could serve this potato salad warm, as it’s similar to a German Potato Salad using a vinegar based potato salad dressing. And the bacon, of course! I enjoy it warm when I make it on a cooler fall day, but I prefer it lightly chilled or room temperature during the summer months! When roasting potatoes in the oven, you want to make sure to not over crowd the pan. Keep the potatoes in a single layer and separate onto two pans if needed. The results will create crispier potatoes on the outside. If you prepared ahead of time, make sure to give your potato salad a good toss before serving to make sure it’s evenly coated.
HOW TO SWITCH UP THIS POTATO SALAD RECIPE?This recipe for no mayo potato salad is really versatile. I often switch it up based on what I have in the fridge or pantry at the time. You could use corn, swap the green onion for red, or add some greens like spinach, parsley, or cilantro. If you really wanted to add hard boiled eggs, they would also be a tasty addition!
DO YOU NEED TO REFRIGERATE THIS POTATO SALAD RECIPE?Even though this recipe does not need to be kept as cold as traditional mayo potato salads, I do recommend keeping it stored in the fridge. It will keep veggies and bacon fresh.Take your own risks or precautions about the bacon or any additions you add to the recipe in terms of how long you keep it outside in the sun.
HOW MUCH POTATO SALAD DO I NEED FOR MY BBQ GUESTS?A serving size for homemade potato salad is about 3 servings per pound of potatoes, with roughly 1/2 a cup of potato salad serving size. Obviously, sizes slightly vary on potatoes, chopping size, etc.
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TIME TO COOK UP THE BEST NO MAYO POTATO SALAD WITH BACON!!!
- 6-7 russet potatoes, chopped (about 3 pounds)
- 4 slices bacon
- 5 stalks of celery, chopped
- 4 green onions, chopped
- 4 tablespoons olive oil
- 2 tablespoons bbq rub
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons spicy mustard
- Preheat your oven to 350 degrees.
- Cook the bacon pieces until crispy and remove from pan. Toss the chopped potatoes in bacon fat and sprinkle with 1/2 half of the bbq rub. If you don't want to use bacon fat, you can toss in olive oil instead.
- Line a pan with aluminum foil (for easy cleanup), spray with cooking spray, and arrange the potatoes in a single layer.
- Bake for 30-45 minutes, until the potatoes are golden brown.
- Meanwhile, whisk the rest of the bbq rub, vinegar, olive oil, mustard and honey together until combined.
- Combine the chopped green onions, celery, and bacon with the potatoes and vinaigrette in a bowl and stir.
- Refrigerate and allow to cool and set. Then enjoy!
Nutrition Information:Yield: 10 Serving Size: 1/2 cup
Amount Per Serving:Calories: 213 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 6mg Sodium: 168mg Carbohydrates: 31g Fiber: 3g Sugar: 6g Protein: 6g